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Welcome 9:00am - 10:30am
Introduction to olive oil sensory assessment 10:30am - 11:30am
Olive oil quality parameters and positive characteristics 11:30am - 12:30pm
Lunch 12:30pm - 1:00pm
Introduction to olive cultivars 1:00pm - 2:00pm
Defects and the negative characteristics of olive oil 2:00pm - 3:00pm
Olive oil nutrition and chemistry 3:00pm - 4:00pm
Review and closing...
Standards and roles 9:00am - 9:30am
Olive oil defects and their causes 9:30am - 11:00am
Northern Hemisphere regions, production and cultivars 11:00am - 12:00pm
Lunch 12:00pm - 12:30pm
Southern Hemisphere regions, production and cult... 12:30pm - 1:15pm
Polyphenols and the health benefits of olive oil 1:15pm - 2:15pm
Overview of olive tree cultivation, harvesting, and oil producti... 2:15pm - 3:15pm
Biodiversity and sustainability in olive oil production 3:15pm - 4:30pm
Exploration of Italian, Greek and Spanish cultivars 9:00am - 10:30am
Factors influencing olive oil quality: the case of Croatian olive oils 10:30am - 12:00pm
Culinary applications with high-quality olive oils 12:00pm - 1:30pm
Lunch 1:00pm - 1:30pm
Harvesting and milling best practices 1:30pm - 2:30pm
Advanced milling and recent innovations 2:30pm - 3:30pm
Restoring ecosystems and production yields 3:30pm - 4:30pm
Review of olive oil defects and negative characteristics 9:00am - 10:30am
Sensory assessment: Balance, harmony and advanced sensory analys... 10:30am - 11:30am
Taste panel analysis and instruction 11:30am - 12:30pm
Filtering 1:00pm - 2:00pm
History and evolution of olive oil culture 2:00pm - 3:15pm
Review and test preparation 3:15pm - 4:00pm
Review and calibration 9:00am - 10:00am
Test 1: Samples 1-3 - Quality at... 10:00am - 10:30am
Test 1: Samples 4-6 - Defect ide... 10:30am - 11:00am
Test 1: Samples 7-8 - Cultivars... 11:00am - 11:30am
Tests 2-4: Sensory analysis samp... 11:30am - 12:00pm
Lunch 12:00pm - 1:00pm
Test 5: Written questions 1:00pm - 1:30pm
Review and closing 1:30pm - 2:00pm
